Ingredients

• 2 pound chicken breasts
• 6 cup chicken broth
• 1 cup wild rice
• 3 carrots, diced
• 3 celery, diced
• 1 onion, diced
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 bay leaf
• 0.5 teaspoon black pepper
• 0.5 teaspoon salt
• 2 tablespoon fresh parsley, chopped

Steps

1. Pat the chicken breasts dry with paper towels and place them in the slow cooker.
2. Dice the carrots, celery, and onion into roughly 1/2-inch pieces.
3. Add the diced vegetables, wild rice, chicken broth, dried thyme, dried oregano, bay leaf, salt, and black pepper to the slow cooker with the chicken.
4. Stir gently to distribute the ingredients evenly and ensure the wild rice is submerged.
5. Cover the slow cooker with the lid and cook on LOW for 6 to 7 hours, until the chicken is very tender and easily shreds with a fork and the rice is fully cooked.
6. Remove the bay leaf and discard it.
7. Using two forks, shred the cooked chicken directly in the slow cooker until no large pieces remain.
8. Stir the soup well to combine all ingredients and distribute the shredded chicken throughout.
9. Taste and adjust salt and pepper if needed.
10. Ladle soup into bowls and garnish each serving with fresh chopped parsley before serving.